A super moist and tender cake. This Blueberry Almond Coffee Cake gets a ton of moisture from the fresh blueberries and that delicious almond flavor from the almond paste and sliced almonds that also add a bit of crunch.
If you’re looking for the perfect light dessert to add to your brunch table then look no further, this Blueberry Almond Coffee Cake is it. Loaded with fresh blueberries, bright lemon and the deep nutty flavor of almonds all brought together in a light and tender cake.
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What You Will Need To Make This Cake
Equipment:
- Mixing Bowls: Having mixing bowls in a variety of sizes helps in the preparation of this recipe.
- Spring Form Pan: This recipe calls for a 9” spring form pan which will allow for an easy release.
- Electric Hand Mixer: A electric hand mixer or a stand mixer will allow you to mix your ingredients together easily.
Ingredients:
- Flour: A good All Purpose Flour works perfect for this recipe.
- Baking Powder & Baking Soda: These are the leavening agents giving the cake rise, which creates a light and fluffy texture.
- Salt: A flavor enhancer.
- Sugar: This recipe contains two forms of sugar, Granulated Sugar and Brown Sugar both for added sweetness and texture.
- Almond Paste: For intense almond flavor.
- Butter: I prefer unsalted butter so that I can control the salt content in the recipe.
- Egg: This is the binder in this recipe, giving this cake structure and ensuring a stable yet fluffy cake.
- Lemon Zest & Lemon Juice: Fresh is always best. This will add a bit of brightness to this cake.
- Milk: Whole or 2%.
- Blueberries: Fresh blueberries are best.
- Sliced Almonds: For a bit of crunch while adding to that delicious almond flavor.
- Ground Cinnamon: For a bit of added warmth.
Tips For Making This Cake:
- This cake is best cooked in a spring form pan so that it can be easily removed and making for a good presentation.
- It is important to spray your pan with baking spray to prevent sticking.
- I like to use fresh not frozen blueberries for this recipe.
- Using room temperature ingredients will help them blend together smoothly.
Blueberry Almond Coffee Cake
Course: DessertDifficulty: Easy8
servings30
minutes35
minutesIf you’re looking for a light dessert to add to your brunch table, then this is one for you. Loaded with fresh blueberries and great almond flavor this Blueberry Almond Coffee Cake makes for the perfect sweet treat.
Ingredients
1 1/2 Cups All Purpose Flour
2 Teaspoons baking powder
1/4 Teaspoon baking soda
1/4 Teaspoon salt
1/2 Cup Granulated Sugar
1/3 Cup Almond Paste
2 Tablespoons unsalted butter, softened
1 Egg
1 Tablespoon lemon zest
1 Tablespoon fresh squeezed lemon juice
3/4 Cup milk
1 1/2 Cups fresh blueberries
- For The Topping
1/4 Cup Dark Brown Sugar
1/4 Cup Sliced Almonds
1 1/2 Tablespoons unsalted butter, melted
1/2 Teaspoons Ground Cinnamon
Directions
- Preheat oven to 350º. Spray a 9” spring form pan with baking spray and set to the side.
- To prepare the cake batter, in a large bowl whisk together the flour, baking powder, baking soda and salt together until combined. Set to the side.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar, almond paste and softened butter at medium high speed until blended together. Add the egg, lemon zest and lemon juice and continue beating until combined. Add the flour mixture and the milk alternately to the almond paste mixture, beginning and ending with the flour mixture until just combined. Fold in the blueberries until incorporated. Set to the side.
- Prepare the topping by combining the brown sugar, sliced almonds and cinnamon together, add the melted butter and mix to combine.
- Pour half of the batter into the prepared spring form pan, top with half the topping, then the remaining batter. Sprinkle the top with some extra blueberries then the remaining topping. Place in the preheated oven and bake for 35 to 40 minutes or until toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool before serving.
- Enjoy.
